Prep 25 mins
Cook 10 mins
I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.
- 1⁄2 lb banana pepper, seeded and sliced crossways into rings
- 2 cups white vinegar
- 2⁄3 cup white sugar
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Recipe very easy to make. For those without food scale 1/2 lb. of pepper equals 2 cups of sliced and seeded peppers. Can't wait to eat them on pizza and hamburgers.
If Your garden includes Banana Peppers of the sweet variety,this is THE recipe to use.An impeccable brine that does not mask the original flavor of the pepper yet enhances it.I canned over 30 pints with this recipe.The truth is spoken when said it is easily doubled. No compromise in the flavor or integrity of the brine or pepper in doubling. My friends that I have shared this with, are virtually watching My garden, cheering on for more Sweet Bananas to mature so that I shall use this recipe!! Very,very, good!!
I want you to know that I have been using this recipe for three years now. It is the only recipe we use for all of our pickling. I put green tomatoes, onions, green peppers, celery, carrots and a few banana or green peppers in my brine. I tried A LOT of recipes prior to this, but this is great. The first year I made them, we were eating a pint jar a day. I passed the recipe on to momma and daddy and they now exclusively use it. And they have been canning for over 50 years. Thank you so much. Yes, this recipe is that good.